Ingredients:
2 pound potatoes, peeled
1 tablespoon salt
1 tablespoon achiote (Annatto)
1 cup crumbled cheese
oil for light frying
½ head of lettuce, washed and drained
Ingredients for Peanut Sauce:
¼ cup chopped green onions
1 teaspoon achiote (Anatto)
4 tablespoon peanut butter
1 teaspoon butter
½ teaspoon salt to taste
1 cup milk
Directions for Peanut Sauce:
Blend peanut butter with 1 cup of milk. Simmer onions, butter, annatto stir lightly until get soft, then add peanut butter with milk, salt to the taste. Stir occasionally until thickened (about 10 minutes).
Directions:
Quarter potatoes.
Boil in salted water until outsides begin to crumble, about 25 minutes.
Drain and mash with achiote until smooth.
Mix with crumbled cheese.
Grab a handful of mashed potato and form into a bowl in your palm.
Place a tablespoon of cheese mixture into bowl.
Seal potato around cheese forming a pancake about 1 inch thick an 3 inches wide.
Repeat with remaining potatoes.
Fry each side until brown and crispy in a lightly oiled skillet.
Shred lettuce.
Serve one llapingacho covered with peanut sauce.
These are typically accompanied by a fried egg, rice, sausage, avocado and tomatoes, onions, fresh lime juice w/ romaine lettuce.
Makes about 10 Llapingachos.
